Buko Pandan Salad
A refreshing cold dessert that combines young coconut, pandan jelly, and creamy goodness, perfect for parties and gatherings.
Servings: 6 servings
Calories: 250kcal
Ingredients
Base ingredients
- 2 cups Young coconut strips or buko, fresh if possible Canned buko works too.
- 1 cup Pandan jelly or gulaman, cut into small cubes Use pandan extract for flavor and color.
- 1 cup All-purpose cream Kept very cold.
- 1 cup Sweetened condensed milk To taste.
Optional add-ins
- 1 cup Nata de coco Drained well, optional but adds a nice bite.
- 1/2 cup Kaong or sugar palm fruit Drained, optional.
- 1/2 cup Sago or small tapioca pearls Cooked and cooled, optional.
- 1/4 cup Grated cheese A little bit for salty contrast, optional.
- 1 teaspoon Pandan extract or essence If you want stronger flavor and color.
- 1 pinch Salt To round out the sweetness.
Instructions
Preparation
- In a large, chilled bowl, whisk the cold all-purpose cream until slightly thicker and fluffy.
- Stir in sweetened condensed milk and a small pinch of salt. Adjust sweetness after tasting.
- Add the coconut strips first, ensuring they are well drained, then gently fold to coat them with the cream mixture.
- Gently add the pandan jelly cubes to keep them intact.
- Fold in the optional add-ins: nata de coco, kaong, and sago.
- Add grated cheese if desired, and fold gently again.
Chilling
- Cover the bowl and chill for at least 2 hours or overnight for best results.
- Before serving, give it a gentle stir and taste. Adjust sweetness by adding more condensed milk if needed.
Serving
- Serve very cold for the best texture and flavor.
- Top with optional toasted coconut flakes or other mix-ins like lychee or mango.
Notes
You can make this salad a day ahead. Store it covered in the fridge for 2-3 days. It is not recommended to freeze as the texture changes. Use single-serve cups for easier serving at parties.